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Wednesday, August 24, 2011

Scandinavian Shrimp Salad

From the kitchen of One Perfect Bite... This lovely salad is inspired by those that are served in Scandinavia during the summer months. I classify it as a summer salad because it uses fresh dill heads and they are a seasonal ingredient. The heads, seen to the left, are more strongly flavored than the feathery fronds you can always find in your grocer's produce aisle. They are used primarily for pickle making. They have a wonderful fragrance that is as easily identifiable as that of tarragon or cilantro. The salad defines simplicity, both in its use of ingredients, and the effort required to make it. Cooked shrimp, from the fish market, can be used to make it if you are running short of time. I tend to use less mustard in this dish than many others do. I like dill to be the dominant background flavor in this salad and it already has to compete with the strong flavors of the cornichons and capers. A little mustard, here, will go a long, long way. We are talking shrimp, not hot dogs. I like to serve the salad as a topper for open faced sandwiches. It can, of course, also be served on a bed of lettuce if you would prefer. I know those of you who try this salad will love it. The shrimp and cucumbers give it lovely texture and it is truly a gift from the sea. Here's the recipe.

hi mary, blog walk from angies.. wow the shrimp salad with cucumber added is perfect for my taste buds. i can eat half of what you served in the photo :) glad i came, will be back, you have a great blog.

This salad looks so refreshing and it really has a strong Scandinavian feel. I love recipes like this because they broaden my thinking. Cornichons, dill heads and capers completely transform my idea of shrimp salad, thanks!

I'm catching up on my favorite blogs this morning. Just finished listening to the beautiful Finnish anthem. Most appropriate since I just read an article on Finland's remarkable public schools in the September Smithsonian. Now I'm off to check a little further into the delicious offerings from you before I make my grocery list.

Mary thank you, I would never have thought to use dillheads. We've had lots of dill this year, but most of it went to seed quite quickly, so I've just left it and enjoyed the wonderful flowers they produce. I will now wait for them to start turning to seed and try them green. Your salad sounds right up my street - delicious.

This is similar to another of TGD's favorites - yummy!You know, last night I sat here sobbing after I clicked on your post about the choir singing Finlandia. I know the words in English and sang along for a bit, feeling a little foolish with my tears. It was really lovely, though.

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